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Apple Fritter Bread

Apple fritter bread with cinnamon-brown sugar swirls and tender apple chunks, baked in a loaf pan for easy slicing. Finished with a thick vanilla glaze that drips over the top for a classic bakery-style texture.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Dry and mix-ins
  • 0.3333333333 cup brown sugar Packed for the cinnamon-brown sugar mixture.
  • 1 tsp ground cinnamon Part goes into the topping mixture for apple toss and swirls.
  • 1.5 cups all-purpose flour
  • 0.6666666667 cup granulated sugar
  • 1.75 tsp baking powder
  • 0.5 tsp salt
Wet ingredients and filling
  • 0.5 cup butter Softened.
  • 2 eggs Large.
  • 1.5 tsp vanilla extract
  • 0.5 cup milk Also used for the glaze.
  • 2 apples Peeled and chopped.
Glaze
  • 1 cup powdered sugar For the vanilla glaze.
  • 2 tbsp milk Use 2-3 tablespoons as needed to thin the glaze.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350F, then grease and line a 9x5-inch loaf pan.
Make the cinnamon apple filling
  1. Mix brown sugar and ground cinnamon, then toss the apples in 2 tablespoons of the mixture until coated and fragrant.
Mix the batter
  1. Beat the butter and granulated sugar until fluffy, then beat in the eggs and vanilla extract until smooth.
  2. Whisk the all-purpose flour, baking powder, and salt together, then add to the batter alternately with the milk until just combined.
Layer and swirl
  1. Spread half the batter in the loaf pan, then top with half the apples and half of the remaining cinnamon sugar mixture.
  2. Repeat with the remaining batter, apples, and cinnamon sugar to build the second layer, keeping the top fairly even.
  3. Swirl gently with a knife, making 2-3 light passes to create cinnamon streaks without fully mixing the layers.
Bake and glaze
  1. Bake for 50-55 minutes at 350F, until a toothpick comes out clean and the center springs back slightly.
  2. Cool for 15 minutes, then whisk powdered sugar with 2-3 tablespoons milk until thick and pourable with a smooth ribbon.
  3. Drizzle the vanilla glaze over the loaf so it settles into the swirls and runs slightly down the sides.

Notes

For clean, defined cinnamon swirls, toss the apples with the reserved cinnamon-brown sugar and swirl the knife lightly—over-swirl can muddy the layers. Store covered at room temperature for up to 2 days or in the refrigerator for up to 5 days; rewarm slices briefly in the microwave. Freezing is yes: wrap tightly and freeze up to 2 months. For a lower-sugar option, replace half the granulated sugar with a sugar-free baking blend while keeping the brown sugar/cinnamon topping portion the same for flavor.